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Grilled Tamarind Miso Marinated Onglet Steak

Grilled tamarind miso marinated onglet steak with turmeric and curry leaf besan chips. Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Steak

  • 6 x 150–180g pieces trimmed onglet steak

  • 125ml tamarind paste

  • 70ml den miso

  • 2 garlic cloves, finely sliced

  • 1 tsp thyme, chopped

  • 50 ml olive oil

  • Den miso

  • 35ml mirin

  • 35ml sake

  • 100g white miso

  • 50g sugar

  • Turmeric, curry leaf and besan chips

  • 300g besan

  • 900ml water

  • 50ml vegetable oil

  • 2 tsp cumin seeds

  • 1 tsp kalonji

  • 15 curry leaves, chopped

  • 3 tsp fresh turmeric, minced

  • 1 rounded tbsp ginger, minced

  • 1 green chilli, finely chopped

  • ½ bunch coriander, finely chopped

  • 1½ tsp salt

  • ½ tsp black pepper

  • polenta for coating


  • Steak:

  • 1.

    Mix all ingredients together and marinate trimmed onglet for at least 3 hours, preferably overnight.

  • 2.

    Heat a griddle or frying pan over a high heat until hot but not smoking. If the pan is too hot, the outside will burn before the inside is cooked. Brush the steaks with oil and season.

  • 3.

    Cook the steak on one side for 3–4 minutes then reduce heat to medium and cook for an additional 4 minutes. Turn the steak over with a pair of tongs and cook for a further 5 minutes.

  • 4.

    Transfer the steaks from the pan to a rack, cover with foil and leave to rest in a warm place for up to 10 minutes. This helps the meat to ‘relax’ and maximises taste and tenderness.

  • Den Miso:

  • 1.

    Place all ingredients in a pot and bring up to a gentle simmer, whisking from time to time to ensure the mixture does not catch.

  • 2.

    Simmer until dissolved, remove from heat, cool and refrigerate. This mix lasts indefinitely in the fridge.

  • Turmeric, curry leaf and besan chips:

  • 1.

    Oil a 30 x 20cm deep-sided tray and sprinkle liberally with polenta.

  • 2.

    Sift the besan into a bowl and gradually whisk in the water ensuring there are no lumps.

  • 3.

    Heat the oil in a pot large enough to accommodate the besan mix over moderate heat and add the cumin seeds, kalonji and curry leaves. Fry until aromatic then add the turmeric, ginger, chilli, coriander, salt and pepper and fry for a further minute or so, stirring once or twice.

  • 4.

    Whisk the besan mixture once again then pour into the pot, stirring as you go. Reduce the heat slightly and continue to cook for 5 minutes or so, stirring constantly to prevent lumps forming and ensure even cooking, as you would were you making polenta.

  • 5.

    Once the mixture is thick and coming away from the side of the pot, use a spatula to scrape the mixture out onto the oiled tray. Quickly wet your hands in a bowl of cold water and flatten the batter out evenly, dipping your hands in and out of the water as needed. Sprinkle a little more polenta on top, gently press it in and leave to cool.

  • 6.

    When the mixture has cooled and become firm cut into chips, gently roll in a little more polenta then fry in batches until crisp and a pale golden colour. Drain on a paper towel and serve immediately with a sprinkling of salt or, better still, tomato relish.

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